This Saturday, our Culinary Director Becca Richards is cooking an Easter meal the whole family will love. Tune in Saturday, April 11, at 5 pm for a LIVE cooking demo with Chef Becca as she prepares her Pinot Braised Lamb Shanks paired with our Dundee Hills Pinot Noir. We’ve included a shopping list below so you can cook along from home!
This live stream will take place in our Instagram Stories, you can find here.
PINOT BRAISED LAMB SHANKS INGREDIENTS
Spice Rub For Lamb –
2 1/4 tsp Garlic Powder
1 tsp Spanish Paprika
1 tsp Salt
1 tsp Freshly ground Black Pepper
3/4 tsp Ground Nutmeg
Lamb Shanks –
4 Lamb Shanks
1 Spanish Onion
1 head Celery
1 bulb Fennel
3 Carrots
1 Leek
1 head Garlic
2 cups Pinot Noir
Beef Stock
3 1/2 cups San Marzano Tomatoes
2 Cinnamon sticks
1/4 cup Fresh Thyme
2 sprigs Fresh Rosemary
1 bunch Fresh Parsley
2 Fresh Bay Leaves
Olive Oil
Sides –
Rainbow Potatoes
1/4 cup Thyme
1 head Garlic
Sugar Snap peas
1/4 cup Mint
Chili Flakes
2 lemons
Rainbow Carrots
Cumin
Cinnamon
Fresh Cilantro